“To keep the body in good health is a duty..Otherwise we shall not be able to keep our mind strong and clear”. – Buddha
Karela/bitter gourd, as the name itself suggests it has bitter taste. It is a medicinal food for diabetics. It is consumed in various forms, curry, cooked with sauce, stuffed with minced meat and many more. Due to its significant health benefits it is a must in our breakfast/lunch menu once in a week. My mum being diabetic has raw juice of it which really tastes awful! She has it in any given form, we usually prepare curry to go with chapathi/roti and it is served with ghee for young adults (sometimes also with little jaggery).
Coming to the recipe karela chips is vegetarian,vegan, a little bitter, crispy tea time snack and is very easy to prepare.
1 medium size bitter gourd
3 tbsp besan/gram flour/chick pea flour
1 tsp chili powder
Pinch of cumin powder
Pinch of asafoetida
Salt to taste
Oil for frying
Step 1: Wash, wipe, and make thin slices of bitter gourd. Add two pinch of salt and mix well, keep aside.
Step 2: Take small bowl, add besan, chili powder, cumin powder, salt, and asafoetida. Prepare thick batter using 6-8 tbsp water. Transfer the bitter gourd to the batter mix well and adjust salt. Batter as to be just coated, you may reduce the gram flour if required.
Step 3: Heat oil in a wok, when it’s hot reduce to medium heat and drop the slices one by one. Deep fry them in batches depending on your wok size for 3 to 4 minutes in medium heat or until it is golden brown by flipping over and transfer to absorbent paper. Fry the next batch and transfer to another plate. Repeat the deep frying one more time for the fried once so it’s perfectly crispy in a low heat for less than a minute(don’t burn them).
- If it is for immediate consumption frying once is sufficient, but deep frying twice ends up in perfect crispy chips and can be stored in air tight container jar for a week.